Louisiana Shrimp Balls

Course Appetizer: Hors d’oeuvres
Author American Lung Association


  • 2 tablespoons butter or margarine
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped green onions
  • ¼ teaspoon hot pepper sauce
  • ½ pound shrimp or crawfish cooked, cleaned, and finely chopped
  • cup milk
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 eggs
  • Oil for deep frying
  • Bread crumbs


  • In a medium saucepan, melt butter and add parsley and green onions; cook one minute.
  • Blend in flour, stir in milk, salt, and hot sauce; cook, stirring constantly until mixture thickens and comes to a boil.
  • Remove from heat and stir in shrimp.
  • Form balls using one tablespoon of mixture for each ball.
  • Beat eggs until well mixed; dip balls into bread crumbs, into eggs and then into bread crumbs again. Chill for 30 minutes.
  • Fill a large saucepan or deep fryer to mid-level with oil and heat to 350 degrees. Fry a few balls at a time until golden brown (2-3 minutes). Store shrimp balls in warm oven while frying remaining balls.


Louisiana cooks are among the most innovative regional cooks in the country and have learned to make good use of whatever is on hand — and in local waters. They can usually provide imaginative goodies for friends and relatives who unexpectedly arrive at their homes. These Louisiana Shrimp Balls are a good example.